Spray your instant pot with olive oil cooking spray. Add 3 tbsp water to your instant pot, add diced chicken on top and season with salt and pepper.
Place the lid on and set your pressure cooker on high for 5 minutes. Make sure your valve is sealed so no steam is releasing. The pressure cooker will take about 10 minutes to come to pressure then cooks on high pressure for 5 minutes.
While the chicken is cooking, measure out your veggies and set aside. TIP: If using frozen broccoli, you will want to microwave it for a couple of minutes to allow it to thaw. Frozen peas won’t take as long to cook as frozen broccoli. 🙂
Once the chicken is done, uncover your instant pot, add your veggies and close the lid. Give the veggies 10-15 minutes to steam from the heat of the pot.
While your veggies are steaming, prepare your pasta on the stove. I used plant-based pasta.
When your broccoli is tender, stir in the pesto and add your pasta. Coat evenly and serve immediately or refrigerate leftovers for up to four days.
Optional: Squeeze fresh lemon juice on top and sprinkle with your favorite (dairy-free or regular) cheese. Season with salt and pepper as desired.